Chicken Cheddar Stuffing Casserole Recipe

This tasty chicken casserole from Cathy Smith of Wyoming, Michigan is chock-full of homey, comforting flavor! It’s a great way to use up leftover cooked chicken, plus it’s so quick to assemble using handy pantry items.

Nutritional Facts

Directions

Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.

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slburton373 User ID: 2874164222411

Reviewed Mar. 9, 2015

"Hubby raved about this and said I could make it all the time. I'll admit it's pretty basic and could easily be jazzed up with different vegetables and less cheese. I would definitely go with reduced fat ingredients where possible."

"gave points for ease of preparation. not a bad dish, just okay. If I revisit this, I will definitely try to add more complexity/depth to it. No ideas yet but...."

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sgallirn User ID: 212316995193

Reviewed Nov. 26, 2013

"Very bland....definitely needs more seasoning. I should have known better. I always end up adding some of my own seasoning to these recipes, but this one I didn't because I was in a hurry with hungry kids. I would not make this again."

MY REVIEW

HBcook User ID: 296657075452

Reviewed May. 3, 2013

"I made half this recipe for two of us cuz we were in the mood for comfort food. Although good and satisfying it needs more flavor - definitely salt and lots of pepper. I added about 1/2 cup chopped onion and about half of a diced red pepper. I also subbed peas for the corn (personal preference) and fresh mushroom. I sauteed the veggies before adding them to the chicken. I also layered the cheese on the stuffing then the veggie/chicken mixture then on top of the soup. The stuffing turn into a very soft, velvety texture and would be better if it were a little crispy."

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tbrown505 User ID: 7124419162548

Reviewed Feb. 7, 2013

"Hubby liked it ok but not really my type of meal. I think it would taste better as a pot pie. Just my taste"

MY REVIEW

Maryrose90 User ID: 17983275451

Reviewed Nov. 12, 2012

"I cooked this recipe from frozen and it was very good. However, it did not cook in the time stated. Most freezer recipes instruct to thaw the dish overnight in the refrigerator and then bake. Next time, I think I will thaw and then bake. Or at least defrost in the microwave for 15 minutes first which is what I did tonight when I removed it from the oven and it was still frozen after 1-1/2 hours. Placed it in the microwave on defrost for 15 minutes and then put it back in the oven uncovered for 15 minutes as stated in the recipe."

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horsey_mom User ID: 4932089162284

Reviewed Oct. 9, 2012

"Everyone LOVED it! Plus, it reheats really well."

MY REVIEW

vmcconne User ID: 3137947208571

Reviewed Mar. 19, 2012

"I have not made this particular recipe but have one that is similar-no cheese. I use chicken, turkey, or pork tenderloin, onions, mushrooms and celery and they are all mixed with the prepared stuffing, To answer the dorm food question: it freezes well and reheats in the microwave. That's how we heat up the leftovers. I am definitely going to make this recipe. It sounds delicious."

MY REVIEW

CherylinElPaso User ID: 646959595192

Reviewed Feb. 6, 2012

"My family doesn't like mushrooms so I left them out and used cream of chickensoup and it was wonderful! To try and balance the meal better I used mixed frozen corn/peas/carrots/lima beans... the kids loved it and they are such picky eaters!"